20 to 24 giant pasta
1 lb ground beef
1 medium onion diced
3 tablespoons taco seasoning
¾ cup of water
1 cup salsa or salsa-style tomatoes
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1 can (10 ounces) Rotel tomatoes, drained (or diced tomatoes)
1 finely chopped jalapeno or serrano pepper
Green onion (optional garnish)
Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the shells according to package directions and drain well.
Meanwhile, brown the ground beef over medium-high heat in a large skillet. When halfway through the browning process, add the onion and continue cooking until the beef is browned and the onions are soft. If necessary, drain any excess fat from the pan.
Add taco seasoning and water to ground beef mixture. Let simmer for 10 minutes. Add salsa and stir to combine. Remove from heat and let cool for a few minutes. Once cooled, stir in half of each cheese.
Pour the seasoned ground beef mixture into the shells and lay them in a single layer in the prepared dish. Top with remaining cheese, Rotel tomatoes and chopped jalapeño.